How to make a breakfast pizza with a hash brown crust

Let’s make one thing clear. I know that “breakfast pizza” is not “real pizza”.’ But it doesn’t taste bad. Much like Chicago-style deep dish, my favorite kind of breakfast pizza is “casserole-like.” (I called this “Is it a casserole?‘ series, and ultimately decided it was the most honest move.)

Most pizzas are notorious for being made on a crust made from flour-based dough and stripped of toppings. That crust often triggers the closest Italians or Italian Americans in the area. But breakfast pizza is already rule-breaking and I see no reason not to break any more rules. Lean back and bake a breakfast pizza with a hash brown crust.

gluten free Gentlemen enjoy the lack of traditional flour, but the main reason we make this crust is because it’s really delicious. The eggs and cheese help the shredded potatoes stick together and form a cohesive crust, and the whole thing is baked in a 400-degree Fahrenheit oven until it’s a nice golden brown. With a slightly doughy texture, it’s the perfect vehicle for your favorite breakfast food.

Toppings are up to you. Making a crust can get pretty wild. Bake the mixture into mini rounds and use as a base for Benedict, or squish it into a quarter sheet pan and top with scrambled eggs and bacon. You can also use and crack a whole egg directly into that “sauce”. There are many choices and almost no wrong answers.

breakfast pizza with hash brown crust

material:

For the crust:

• 1 lb frozen shredded hash browns, thawed
• 2 eggs
• 1/2 cup shredded cheddar cheese
• 3/4 teaspoon coarse kosher salt (reduce to 1/4 teaspoon if using table salt or fine sea salt)
• 1/4 to 1/2 teaspoon white pepper, depending on your white pepper preference

topping:

• 1 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1 cup prepared sausage gravy (regular or Italian)
• 3 eggs

Preheat oven to 400 degrees Fahrenheit. Put all the crust ingredients in a bowl and mix. Line a quarter-sheet pan with parchment paper and press hash brown mixture into pan to form an even layer. Bake until golden brown on top, 30 to 40 minutes.

Remove the crust from the oven and sprinkle both cheeses on top (sprinkle the cheese first so the gravy doesn’t make the crust soggy). Press to spread. Make 3 small depressions in the gravy with a spoon and crack an egg into each depression. Season each egg with a pinch of salt and pepper, bake for 15 minutes until the yolk is firm, and bake for 20 minutes. Serve immediately with plenty of hot sauce.